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Sweet and Savory Hasselback Butternut Squash
Sweet and Savory Hasselback Butternut Squash
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
This recipe features a smoky caramelized glaze with tart cranberries and crunchy pistachios, highlighting the beauty and amazing flavor of Hasselback butternut squash.
Ingredients:
  • 1 tablespoon oil, or as needed
  • 1 large butternut squash - peeled, halved lengthwise, and seeded
  • 0.5 teaspoon salt
  • 3 tablespoons water
  • 0.25 cup butter
  • 0.25 cup honey
  • 1 tablespoon cinnamon
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon dried orange peel
  • 0.5 teaspoon smoked paprika
  • 2 sprigs fresh oregano, or as needed
  • 0.25 cup dried cranberries
  • 0.25 cup chopped pistachio nuts
Instructions:
  • Preheat the oven to a sizzling 425 degrees F (220 degrees C).
  • Coat squash with oil and season generously with salt before placing on a baking sheet. Pour water into the sheet.
  • Bake until tender in the preheated oven for approximately 20 minutes.
  • Combine butter, honey, cinnamon, garlic, oregano, orange peel, and paprika in a small saucepan over medium heat. Heat until well combined, 1 to 3 minutes.
  • Take out the squash from the oven and lower the temperature to 400 degrees F (200 degrees C). Let the squash cool for 5 minutes.
  • Cut the squash vertically, leaving the bottom intact, then drizzle with half of the sauce. Bake in the hot oven for an additional 10 minutes.
  • Take out the squash from the oven and delicately press to fan out the slices. Pour half of the remaining sauce over the top and place it back in the oven. Bake for an additional 10 minutes.
  • After baking, garnish with oregano sprigs nestled between slices or on top, then add cranberries and pistachios before finishing with the remaining glaze.
  • Continue baking in the hot oven for an additional 10 minutes.

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